Clean and sanitize the resting rack. Spray or brush the rack with a light coating of vegetable oil.
Fill your smoking tube about halfway (it may be less depending on the smoking tube size) with applewood pellets. Light it with the blow torch until it catches fire and then blow it out.
Place the smoking tube as far away from the cheese as possible in your BBQ or smoker. Place the cheese on the oiled resting rack in the smoker.
If your smoker has the option, turn on the fan to allow the smoke to distribute more evenly.
Smoke the cheese for 30 minutes, then flip it over and smoke for 30 minutes more. Smoke a little longer if you wish, but don't smoke for more than 2 hours.
Once the cheese is ready, wrap it tightly with plastic wrap or vacuum seal it. Store it in the fridge for 2 weeks before eating to allow the flavours to mellow out.